This course introduces students to station prep and cooking in an a la carte service restaurant. This includes the knowledge and skills for identifying, processing and cooking pork, lamb, veal, specialty poultry and specialty seafood products including cured and preserved items. Students apply the knowledge, skills, and techniques learned in previous courses and adapt the methods to restaurant cooking. Students are introduced to running the pass of a restaurant kitchen and develop critical thinking, time management, communication, and teamwork skills to expedite orders. Students build on plating and presentation skills and techniques learned in previous courses.
Prerequisites
CULI 2507.
Course type
This course is offered as part of a VCC program and cannot be taken individually.
International students: Eligibility is determined at the program level. Visit the program page for international student requirements and application information.
- 1. Orientation to Course Information, Review House Guidelines 2. Professional Practice 3. Health And Safety Principles for the Restaurant Kitchen 4. Equipment Use and Maintenance for the Restaurant Kitchen 5. Introduction to the Restaurant Kitchen 6. Introduction to the Pass and Expediter’s Operating Procedures 7. A la Carte Line Operation and Service 8. Menu Styling and Presentation
Course schedules
Select your program to see the available course schedules.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 61624 |
September 28, 2026 to October 26, 2026 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule | |
| 61647 |
October 26, 2026 to November 23, 2026 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 72141 |
January 11, 2027 to February 8, 2027 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule | |
| 72166 |
February 8, 2027 to March 8, 2027 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule | |
| 72189 |
March 8, 2027 to April 5, 2027 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule | |
| 72819 |
November 23, 2026 to December 21, 2026 |
Lecture Shop/Teaching Kitchen |
VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
| CRN# | Duration | Delivery | Location | ||
|---|---|---|---|---|---|
| 41783 |
May 13, 2027 to June 11, 2027 |
Shop/Teaching Kitchen | VCC Downtown Campus | See full schedule |
Online courses listed without scheduled meeting times can be completed on your own schedule. All self-paced courses have on-campus tests. Off-site certified invigilation centres may be used at the student's expense.
How to take this course
This course is offered as part of a VCC program only.
Contact us
If you have any questions, please email at [email protected].
† This information is intended as a guideline only. Program and course details are subject to change with the approval of VCC's Board of Governors.